Q: Favorite Seasonal Dishes

Edited by Annie Block and Meghan Edwards -- Interior Design, 7/1/2009 12:00:00 AM

Q: We're not always talking design. At the height of summer, we ask, "What's your favorite seasonal dish?"


"Salmon salad with capers and fresh dill." —Marcus Tremonto of Treluce Studios

Summer Salmon Salad

1 1/2 lb. of fresh salmon fillet
1 large bunch of fresh fill
1/4 cup of capers
1 1/2 tbsp. of fresh mayonnaise
Maldon sea salt
4 medium to large endive bulbs

To prepare:

Remove skin from the salmon fillets. Remove the darker part of the fillet that is underneath the skin. Cut into four equal sections and poach in simmering water that is lightly seasoned with a few slices of lemon and sea salt. Cook approximately 10 to 15 minutes or until centers are only slightly pink.

Place pieces in a colander and cool with cold water, gently separating the sections, trying to keep as many large pieces as possible. Press any remaining water out so the fillets are at room temperature.

Transfer to a mixing bowl, add the mayonnaise and capers, and gently fold mixture together. Add approx 1/2 a cup to 3/4 cup of finely chopped dill and fold into mixture. Salt to taste. Cover and refrigerate for 1 to 1 1/2 hours

To Serve:

Cut stem of the endive off so the leaves will easily separate. Take a lemon slice and rub on the inside of each leaf (to flavor). Fill each leaf with the salmon salad. Arrange onto a plate and garnish with a bit of dill.

"A tuna sandwich on rye. I don't know why I want tuna when the weather gets sunny, but there it is." —Lauren Shelby of Spaces Within Interior Design

Tuna on Rye

(recipe makes 4 sandwiches)
 
1 can tuna        
4 Kavli Crispy Thin whole grain crispbread
1 dill gherkin    
cherry tomatoes, sliced (or any tomato)
1 sweet gherkin   
alfalfa sprouts, one container
1 inch fresh ginger root
mayonnaise to taste (2-4 tablespoons)
 
In a generous bowl, mix the tuna, pickles, ginger, and mayo. Lay out the crispbread and lightly layer on the tuna, sliced tomato, and pile on the alfalfa sprouts.

"The amazing chicken salad made by my partner, designer Neal Beckstedt." —S. Russell Groves

Summer Chicken Salad

4 chicken breasts, poached in low salt chicken broth, cooled and cubed
1 cup seed less grapes, halved
1/2 cup plain greek yogurt
1 tbsp. dijion mustard
zest of 1 lemon
juice of 1/2 lemon
hearty helping of cilantro or dill to taste
1/2 cup pecan pieces
salt and pepper
blue cheese crumbles
baby arugula
pears, sliced

Mix chicken breasts, grapes, yogurt, mustard, lemon zest and juice, cilantro or dill, pecans. Add salt and pepper to taste. Serve over baby arugula and thinly sliced pears. For a great touch of decadence and a little bite, crumble blue cheese on top.

"Dry-rubbed flank steak with chimichurri sauce." —Steven Learner of Steven Learner Studio

Dry Rubbed Flank Steak with Chimichurri
 
1 tbsp. ground mustard
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. allspice
3 lbs. flank steak
Chimichurri Sauce*

Preheat a grill on high heat.

Combine mustard, onion powder, garlic powder, salt, cayenne pepper, and allspice in small bowl. Rub flank steak evenly with the mix and let sit for 10 minutes. Put steak on the hot grill and cook five minutes per side.
Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce.

*Chimichurri Sauce:

1 bunch parsley, leaves finely chopped
1 bunch cilantro, leaves finely chopped
3 tbsp. capers, finely chopped
2 garlic cloves, minced
1 1/2 tbsp. red wine vinegar
1 1/2 tbsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. ground black pepper
1/2 cup olive oil

Put parsley, cilantro, capers, and garlic in medium mixing bowl and toss. Add vinegar, salt, red and black pepper, and stir. Pour in olive oil and mix until well combined. Let sit for 30 minutes so the flavors blend.

"A Mexican fish ceviche." —William Meyer of Meyer Davis Studio

Will Meyer’s Mexican Ceviche

Makes 8 servings.

6 limes, juiced
4 lemons, juiced
2/3 lb. fresh white fish (I recommend tuna), cubed
2/3 lb. jumbo shrimp, peeled, de-veined, and roughly chopped
2/3 lb. raw bay scallops, cubed
1 red onion, diced
1 white onion, diced
1 large avocado, diced
2 tomatoes, seeded and diced
7 jalapeño peppers, diced
2 cloves garlic, minced
3 tsp. sugar
1 bunch fresh cilantro, chopped, without stems
tomato and clam juice cocktail
kosher salt and freshly ground black pepper
cayenne pepper to taste
tortilla chips

Put the shrimp, scallops, and fish in a bowl. Sprinkle with salt, pepper, and sugar. Add lemon and lime juices, tossing to make sure all fish is completely covered. Cover and refrigerate, stirring occasionally, for 1-4 hours (based on desired acidity) or until fish turns white and scallops and shrimp are opaque. Add onions, tomatoes, avocado, garlic, and cayenne. Stir in the jalapeño and cilantro, clam and tomato juices gradually until the mixture reaches the desired consistency. Chill for an additional hour, and serve with tortilla chips.

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